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Tabbouleh of spring beans, seeds and nuts

Australian Gourmet Traveller recipe for Tabbouleh of spring beans, seeds and nuts
Tabbouleh of spring beans, seeds and nuts

Tabbouleh of spring beans, seeds and nuts

William Meppem
8
45M
1H 35M
2H 20M

“Fresh, flavoursome and hearty, tabbouleh epitomises Middle Eastern food. My version has a twist, but still uses burghul, the quintessential ingredient.” Shane Delia, Maha.

You’ll need to begin this recipe a day ahead.

Ingredients

Roast garlic dressing

Method

Main

1.Place white beans in a large saucepan with plenty of water to cover, bring to the boil, cook until tender (50-55 minutes), drain, refresh in iced water, drain again, set aside.
2.Meanwhile, for roast garlic dressing, preheat oven to 200C, wrap garlic tightly in foil, place on an oven tray and roast until tender and caramelised (30-35 minutes). When cool enough to handle, squeeze garlic from skins into a bowl (discard skins), whisk in oil and lemon juice, season to taste and set aside.
3.Cook borlotti beans in a saucepan of boiling salted water until just tender (15-18 minutes), drain, refresh in iced water, drain again. Blanch peas until just tender (2-3 minutes), drain, refresh, drain again. Repeat with broad beans and peel.
4.To serve, combine beans, peas, pumpkin seeds, burghul and herbs in a bowl, drizzle with dressing, season to taste and toss to combine.

This recipe is from the February 2012 issue of .

Drink Suggestion: 2008 Yering Station Shiraz Viognier.

Notes

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